Low Carb Breaded Meat Cutlet
Elevate your dinner table with this delicious and guilt-free recipe for Low Carb Breaded Meat Cutlets! Perfectly tender chicken breasts or pork chops are pounded thin, coated in a flavorful blend of almond flour, parmesan cheese, and spices like garlic powder and smoked paprika, and pan-fried to golden perfection in a mix of olive oil and butter. This keto-friendly twist on classic breaded cutlets is irresistibly crispy on the outside, juicy on the inside, and completely grain-free, making it ideal for those following a low-carb lifestyle. Ready in just 30 minutes, this quick and easy recipe is a crowd-pleaser that pairs wonderfully with low-carb sides like roasted vegetables or a fresh green salad. Whether you're meal prepping or indulging in a hearty dinner, these cutlets are packed with flavor and protein to keep you satisfied!
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Ingredients
- 4 pieces boneless chicken breasts or pork chops
- 1 cup almond flour
- 0.5 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons heavy cream
- 3 tablespoons olive oil
- 1 tablespoon butter
Directions
Step 1
Place the chicken breasts or pork chops between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 inch.
Step 2
In a shallow bowl, combine the almond flour, grated parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Mix well to create the low carb breading mixture.
Step 3
In another bowl, whisk together the eggs and heavy cream until smooth.
Step 4
Dip each piece of meat into the egg mixture, making sure it is completely coated, then press it into the almond flour mixture, ensuring a thorough coating on all sides. Shake off any excess breading.
Step 5
Heat the olive oil and butter in a large skillet over medium heat until the butter has melted and the oil is shimmering.
Step 6
Add the breaded cutlets to the skillet in a single layer, cooking in batches if necessary to avoid overcrowding.
Step 7
Fry the cutlets for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C) for chicken and 145°F (63°C) for pork.
Step 8
Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Step 9
Serve hot, accompanied by your choice of low carb sides or salads.
Nutrition Facts
| Serving size | (734.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2114.1 |
| Total Fat 147.8g | 0% |
| Saturated Fat 37.5g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 814.9mg | 0% |
| Sodium 3566.1mg | 0% |
| Total Carbohydrate 25.5g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 4.2g | |
| Protein 174.2g | 0% |
| Vitamin D 136.2IU | 0% |
| Calcium 764.4mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1257.4mg | 0% |
Source of Calories